Today's prompt is totally awesome, I must say! A weird food combo that you love!

I actually had a tough time thinking of what to make for this. Then, it hit me. I love kombucha. Liking kombucha as a vegan/healthy eater isn't that weird, but I love it as a replacement for soda.

I'd chug that.

I like to take it to the movies. Kombucha and popcorn? Oh yes. Or, anything salty and kombucha is my jam. I had yet to use it in a dessert dish...until now! =D

I was perusing the bulk section at my favorite natural foods store one day with my mom and I gave one particular product some more attention than I normally would: chocolate covered ginger.

I like ginger. I'm not the biggest fan of sweetened ginger, but I love it in savory cooking. I usually think of East Asian and Indian cuisine when I think of ginger. The chocolate and ginger struck me as slightly out of the ordinary, but possibly delicious. I moved on.

Then, it dawned on me. If I use kombucha for a soda replacement and I am ginger dessert-curious, shouldn't I just figure out how to combine the two into a wonderful treat? Well, yes...and I did!

Thus, the kombucha float was created. I'm sure I'm not the first one to think of this idea, but I certainly hope I'm the first one to make this flavor combo: ginger kombucha (I used G.T. Dave's...it's my favorite brand!), homemade salted caramel ice cream (made with coconut milk!), and topped with tasty chocolate ginger nuggets. What a concept. When I assembled the whole drink, my mind was blown. I was never a fan of floats until now. Although, I still like everything inside of a float separately just fine. I don't think a float is something I ever crave on its own. But, I must say, this is pretty damn good. ;)

I hope this isn't too weird for you all. Try different flavor combos...I'm sure the possibilities are endless!

Tip: Use any excess caramel and ice cream for a shooter after you finish your floats. It's a great pick-me-up. ;)

Ice Cream

Milk from can of coconut milk

2 Tb aquafaba (chickpea brine) or non-dairy milk

1/4 cup coconut sugar

1/4 tsp salt

1/2 tsp xanthan gum

1/4 tsp vanilla bean paste/extract

Instructions

First, make your caramel: Bring all ingredients except the coconut cream/milk to a slow boil over medium-low heat and then immediately turn down to the lowest temp you can. Stir the caramel with a sturdy wooden spoon constantly while keeping it at a simmer for about 8=10 minutes.

Once the mixture has formed a viscous syrup, turn off the heat.

Stir in your coconut cream/milk and let cool on the stove while you wiz up the ice cream.

Add all the ingredients for the ice cream to a blender or food processor and blend until thick and smooth. The gum will make it the consistency of pudding.

Transfer your ice cream mixture to a freezer safe container.

Swirl the caramel (not all if you want to save some for garnish/topping) into the ice cream. You can leave streaks or combine it completely. Up to you!

Freeze your ice cream (sealed) overnight or for at least 6-8 hours. When you are ready to use it, let it thaw a bit on the counter before scooping or heat it a little in the microwave so it is easy to work with. It gets very frozen.

You may add a drizzle of more caramel (if it's thick from being refrigerated, microwave or heat it on the stove until it is moving again) on top, candied ginger pieces, vegan whipped cream, or anything else to garnish your float. Otherwise, slurp it down while the ice cream is still cold!

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I'm Jess!

This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.